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This egg dish is excellent cold or at room temperature, so it’s a nice make-ahead option for brunch, a potluck, or a weeknight dinner. You’ll need to flip it partway through cooking, so a nonstick or very well-seasoned pan is essential.
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Ingredients
For 6 Serving(s)
tortilla-espanola-with-summer-squash
- 10 eggs
- 1/2 c milk
- salt
- olive oil
- 1 yellow crookneck squash
- 1 zucchini
- 1/2 yellow onion
- 1/2 c flat-leaf parsley
- 2 clv garlic
- black pepper
Tortilla Espanola with Summer Squash Directions
- In a large bowl, whisk the eggs until frothy with the milk and 1/3 teaspoon of salt. Set aside.
- Coat a nonstick skillet in a generous amount of olive oil and heat over medium heat. Add the squash, onion, parsley, and garlic, and season with salt and pepper. Saute until tender. Pour in the eggs, and cook for 1-2 minutes. Use a plastic spatula or wooden spoon to press against the perimeter of the tortilla to let more raw egg pour into the pan. Continue to do this while it’s cooking. When the eggs are about 80% set, firmly place a large plate on top of the skillet. Carefully and quickly, while holding the plate tight against the pan, flip it over. Then slide the tortilla back into the pan so the less-cooked side can finish cooking. Continue to cook for an additional 2 minutes, then flip the tortilla onto a clean serving dish. Serve hot, or let it cool to room temperature, or refrigerate.